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Harissa Roasted Carrots with White Beans | Naturally Ella
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Harissa Roasted Carrots with White Beans

A vibrant spring bean salad featuring harissa roasted carrots tossed with white beans, pepitas, and a handful of herbs.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Author Erin Alderson

Ingredients

Carrots

  • ½ pound small carrots with part of greens still intact
  • 2 teaspoons harissa powder blend see note
  • 2 teaspoons olive oil

Beans

  • 1 tablespoons olive oil
  • 1 clove garlic minced
  • 1 cup cooked Great Northern Beans drained and rinsed if using canned
  • ½ cup chopped fresh cilantro and flat-leaf parsley
  • 1 tablespoons lemon juice
  • 3 tablespoons toasted pepitas

Instructions

  • Preheat oven the oven to 400˚F. Rinse carrots well and trim greens so that about ½” of the stems are left. Quarter the carrots lengthwise, through the green stem. Place on a sheet tray along with the harissa powder and olive oil. Roast until browning and tender; 25 minutes or so.
  • When the carrots are almost done, a small pan over medium-low heat and add olive oil. Add garlic and cook until golden; 2 minutes. Remove from heat and stir in the beans, herbs, and lemon juice.
  • Remove the carrots from the oven and scrap beans on top of carrots. Add the pepitas and toss well to combine.

Notes

Tips and Tricks: Many spice companies make a harissa blend. However, if you can't find the blend, use a premade or homemade harissa paste (I typically adjust based on how spicy the paste is- add about 2 tablespoons for more mild paste).
If the carrot greens look good- chop them up and add to the bean mix along with the cilantro and parsley.
Use up leftover ingredients: Carrots, Pepitas